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Chicken and vegetable biryani
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Spice up your week with a hearty, veggie-packed traditional biryani curry.
Ingredients:
  • 36.80 gm oil
  • 1 large red onion, halved and thinly sliced
  • 3 cloves garlic, crushed
  • 4cm piece fresh ginger, peeled and grated
  • 5.00 gm ground cumin
  • 1 tsp ground fennel
  • 1/2 tsp ground chilli
  • 5 chicken thigh fillets (about 550g), cut into 3cm pieces
  • 200.00 gm Basmati rice
  • 250g cauliflower, trimmed into florettes
  • 150g European flat beans, cut into 5cm lengths
  • 255.00 gm chicken style liquid stock
  • 62.50 ml toasted flaked almonds
  • 62.50 ml parsley leaves
Instructions:
  • In a large heavy-based saucepan, warm the oil over moderate heat. Cook the onion for 5 minutes until soft. Stir in the garlic, ginger, cumin, fennel, and chili and cook for another minute. Add the chicken and stir for 5 minutes.
  • Combine the basmati rice, cauliflower, beans, and chicken stock in the pot, stirring well. Cover and lower the heat to medium-low. Cook uncovered for 8-10 minutes until the rice absorbs the liquid. Resist the urge to peek under the lid. Let it rest for 15 minutes off the heat for final steaming. Serve with a garnish of flaked almonds and parsley leaves.

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